Loaded Breakfast Hash
A savory blend of crispy hash browns, juicy sausage, and colorful veggies, topped with melting cheddar cheese—a perfect hearty breakfast.
Ingredients
Base Ingredients
- 20 ounces frozen shredded hash browns, thawed
- 1 pound ground pork sausage Can substitute with turkey sausage for a healthier option.
- 8 ounces diced ham
- 1 medium white onion, diced
- 1 medium red bell pepper, diced
- 1 cup shredded cheddar cheese Consider using a mix of cheeses for extra flavor.
- 4 tablespoons salted butter For cooking the hash browns.
- 1 teaspoon salt Divided, use 1 teaspoon for hash browns and the rest when adding the sausage and veggies.
- 1 teaspoon black pepper Divided, use 1 teaspoon for hash browns and the rest when adding the sausage and veggies.
Instructions
Preparation
- Gather all your ingredients. Make sure your hash browns are thawed, and chop your onions and bell peppers.
Cooking the Base
- In a large skillet over medium-high heat, melt the salted butter.
- Add the thawed hash browns, season with 1 teaspoon of salt and 1 teaspoon of black pepper, and cook for about 10-12 minutes until golden brown, flipping minimally.
Cooking Sausage and Veggies
- Remove the hash browns from the skillet once crispy and set aside.
- In the same skillet, add the ground pork sausage and brown for about 5 minutes.
- Stir in the diced ham, diced white onion, and diced red bell pepper. Season with the remaining salt and pepper, and cook for about 6-8 minutes until softened.
Combining Ingredients
- Return the cooked hash browns to the skillet and gently fold into the sausage and veggie mixture.
- Turn off the heat and sprinkle the shredded cheddar cheese over the top. Allow a few minutes for the cheese to melt.
Serving
- Serve immediately while hot.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-5 days. This dish can be reheated in the microwave or on the stovetop.